Tuesday, November 1, 2011

Vegan Chocolate Mocha Cupcakes

Did you know today is World Vegan Day? I didn't but it's just a happy coincidence that I'm posting this today! Today marks the start of a month long vegan celebration. I guess I celebrated early, since this past month has been primarily vegan recipes!

As I mentioned, I made 2 different cupcakes for our birthday get together. The other one I made was this chocolate mocha cupcake also from Vegan Cupcakes Take Over the World. I was set to make a chocolate cupcake, but the notes in the book also had instructions on turning the chocolate cupcake into a mocha one.

I think these turned out pretty good, as a chocolate cupcake. I didn't taste too much coffee in the cupcake, and only slightly in the frosting, even though there was coffee in both the cupcake batter and the frosting. I missed the part where it said to dust with cinnamon or nutmeg, so I think that would have made a difference as well. I also made the mistake of putting too much vanilla in the frosting while halving rest of the ingredients. It didn't taste off, but the extra liquid made the frosting a bit too thin while piping.

Vegan Chocolate Mocha Cupcakes
adapted from Vegan Cupcakes Take Over the World

1 cup unsweetened soy milk
1 tsp apple cider vinegar
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp kosher salt
3/4 cup granulated sugar
1/3 cup canola oil
1 1/2 tsp vanilla extract
2 TBSP cold strong brewed coffee

frosting (half the original recipe)
1/4 cup non hydrogenated shortening
1/4 cup vegan butter (rec: Earth Balance)
1 3/4 cup powdered sugar
1 tsp vanilla extract
2 TBSP cold strong brewed coffee
cinnamon or nutmeg for dusting

make the cake:
Preheat oven to 350° F. Line a muffin pan with cupcake liners.

Whisk the milk and vinegar in a measuring cup and set aside for a few minutes to curdle.

Sift the flour, cocoa powder, baking powder, baking soda, and salt into a large bowl and mix to combine.

Beat together the milk mixture, oil, sugar, vanilla extract and coffee in a large bowl. Sift in the dry ingredients and mix until no large lumps remain. (batter will be thin)

Fill cupcake liners two-thirds of the way and bake for 18 to 20 minutes. Transfer to a cooling rack to cool.

prepare the frosting:
In a stand mixer, beat together the shortening and butter until light. Add sugar a little at a time and beat for 3 minutes until no lumps remain, scraping down the sides as necessary.

Add vanilla and coffee and beat for another 5-7 minutes until light and fluffy.

Scoop frosting into a piping bag or heavy duty zip top bag and pipe from the outside in. Dust tops lightly with ground cinnamon or nutmeg.

Makes 12 cupcakes

Pin It

1 comment :

  1. Hey Foodies, Cathy's
    Cupcake recipe has been selected by Knapkins to be featured in a Recipe
    Guessing Game. Invite fans to play:


I love to hear your comments! Please post below!